Yoghurt and cucumber raita

Yoghurt and cucumber raita

10 min
(3)
Ever feel like a curry was too hot to handle? The answer is raita, a fresh and cooling yoghurt-based sauce with a bit of cucumber crunch..
https://arlauk.cmsstage.com/recipes/yoghurt-and-cucumber-raita/

Instructions

  • Mix the yoghurt with the finely grated garlic, caraway and salt.
  • Cut the cucumber and scoop out the seeds with a spoon. Dice finely. Finely slice the spring onions and shred the mint leaves.
  • Mix the yoghurt sauce with the cucumber, spring onions and mint.
Enjoy!
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Yoghurt and cucumber raita

What does raita taste like?
What is the difference between tzatziki and raita?
Can you freeze raita?

Ingredients

4 servings
Greek yoghurt 10%
300 ml
Clove of garlic
1
Whole caraway, ground
1 tsp
Salt
2 tsp
Cucumber
½
Shallots
2
Fresh mint
½ pot

A cool, refreshing complement to a fiery curry

Raita is a classic Indian side that goes very well with any curry dish. The fresh flavours in the raita complement the deep richness of a curry. And the high-fat yoghurt helps turn down the sometimes challenging heat of an Indian curry. Raita is also an excellent dipping sauce for naan, chips, or vegetables.

How to store raita

Leftover raita will keep for up to three days in the fridge. Remember to cover the sauce well, with cling film or an air-tight lid to prevent unwanted aromas from seeping in. You can also freeze raita. The best way is to put the sauce in sealable freezer bags and lay them flat on a tray in the freezer until the sauce is frozen through. Then remove the tray and store the frozen raita for up to three months. Defrost the sauce overnight in the fridge and give it a good stir before serving to ensure that it’s well combined.